分组卫生管理员

YOUR DAY-TO-DAY 

The Cluster Hygiene Manager is responsible in conjunction with the Executive Chef and Director of Food & Beverage to lead the hotel’s HACCP program and ensure the highest hygiene standards of all food & beverage offerings, water, air, rooms pantry, spa, and a public area within the hotel are apply. 

Manage and train the culinary and food & beverage teams in upholding the highest level of food & personal hygiene in all aspects throughout the operation. 

Maintain clear communications with his Executive Chef and Executive Sous Chef including all relative internal communications concerning HACCP and Hygiene. Further to pass on all necessary communications to the culinary team. 

The hygiene cluster manager is to ensure a positive & professional working environment throughout the Page 1 of 4 © 2020 InterContinental Hotels Group kitchens and influence, culinary members, through monitoring operations, constantly training, sharing knowledge, and upholding all hygiene & hotel standards. 

Conduct weekly audits of kitchens, pantries, receiving areas & kitchen stores and document status with follow-ups on tasks pending. Monthly audits of service pantries, beverage stores, and documents status. 

To conduct testing of food & beverage products under laboratory conditions and keep detailed reports of findings. 

Train and develop all kitchen, F&B, and related staff to operate to the required standards of the HACCP program, including a basic food hygiene course for all food handlers and keep all appropriate documentation & records 

Is part of the Hotel's IHG Ways of Clean Team, which conducts monthly sanitation inspections throughout alll food handling areas and generate respective reports 

Participate in daily kitchen line-ups, constantly energizing HACCP practices 

To organize regular site inspection of food & beverage suppliers, documenting hygiene reports on premises, and handling procedures 

Liaises with Pest Control Company for any ad hoc pest issues in the operations, and reviews the pest control performance. Develop a regular pest control program with the Stewarding and Housekeeping departments to ensure prevention. 

Ensure that agreed food hygiene, licensing, and safety standards are communicated, uphel,d or surpassed, at all times. 

Abide by all rules, regulations, policies,, and procedures of the hotel